Pumpkin Spiced Coffee Cake

Pumpkin Spiced Coffee Cake

For the topping:

1/4 cup brown sugar

1/4 cup sugar

1/2 tsp cinnamon

2 TBS cold butter

1/2 cup chopped pecans

For the cake:

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 can (15oz.) Pumpkin puree (not pumpkin pie mix)

1 tsp vanilla extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp pumpkin pie spice


Preheat oven to 325F. Lightly grease and flour dust a 13x9 baking pan; set aside.

In a small bowl combine the topping ingredients and cut butter into the mixture until it resembles coarse crumbs; set aside.

In a mixing bowl, cream butter and sugars until creamy and smooth. Add one egg at a time make sure to beat well after each egg is added. Add the pumpkin and vanilla extract; mix well. 

In another bowl combine your dry ingredients and lightly whisk before slowly adding them to the pumpkin mixture. Beat on low just until blended. Spread into the prepped baking pan and sprinkle with the topping mixture.

Bake for 40-45 minutes or until an inserted tooth pick comes out clean. Let cool 10-15 minutes before serving.